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Prepare pie crust according to recipe directions. Cut out bottom crusts with the 5-inch circle cutter, place in pan cavities. Poke holes in dough with fork, tear edges of crust.
Cut out top crust with 4-inch circle cutter. Using a small paring knife, cut out eye holes and mouth slit. Tear edges.
With torn scraps of dough, form nose shapes approximately 1 ½ x ¾ inches.
Fill mini pies with filling, reserving some. Place noses in the centers, then cover with top crust. Do not seal to base crust.
Form top crust around nose, using dog bone tool to create nostrils. Use the paring knife to slit some scars into face. Bake and cool.
Combine brown and goldenrod color dust to get yellow shown. Combine brown and periwinkle color dust to get brown shown. Using combined colors, brush on brown around torn edges and scars. Use the yellow to add color in between.
Take knife to remove large fruit filling pieces from eye holes to hollow them out, take reserved pie filling and add around eyes and mouth.